Cover Image

Composition and physico-chemical characteristics of margarine and shortenings /

Saved in:

Bibliographic Details
Main Author:	Chin, A. H. G.
Other Authors:	Nushirwan, Z.
Format:	Book
Language:	English
Published:	Kuala Lumpur: Institu Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI), 1985.
Series:	MARDI report ; no.104.
Subjects:	Oils and fats, Edible > Composition. Margarine > Analysis.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Reduced calorie spreads /
by: Moran, D. P. J.
Published: (1993)

Shortenings, margarines, and food oils /
by: Gillies, M. T.
Published: (1974)

Characterization of Palm-Based Binary Fat Blends and Development of Margarine from the Blends
by: Saadi, Sami.
Published: (2010)

Characterization of palm-based binary fat blends and development of margarine from the blends /
by: Saadi, Sami.

Blending and enzymatic modification of moringa oleifera Lan. seed oil with selected vegetable oils to produce oxidatively stable margarine /
by: Sarafhana Dollah.
Published: (2013)

Palm oil developments and prospects in relation to Turkish margarine industry.
by: Metin Yurdagul
Published: (2014)

Recommended international standard for margarine /
Published: (1970)

Processing healthy soft table margarine from canola oil stability of edible oils and fats in Egypt /
by: El-Gammal, Rania.
Published: (2010)

$Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening$

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Vegetable oils in food technology : composition, properties and uses /
Published: (2002)

Recommended practices for storage and transport of edible oils and fats /
Published: (1985)

$Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening /$

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening /
by: Razam Abd. Latip.
Published: (2012)

The chemistry and technology of edible oils and fats and their high fat products /
by: Hoffmann, G.
Published: (1989)

Processing trends in palm oil-based margarine production
by: Pernille, G. K.
Published: (2015)

Interesterification - a useful means of processing palm oil products for use in table margarines
by: Teah Yau Kun, et al.
Published: (2013)

Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread
by: Artan, Mohamud Yasin
Published: (2011)

The chemistry of oils and fats : sources, composition, properties and uses /
by: Gunstone, Frank D.
Published: (2004)

Droplet size analysis - only a challenge for margarine producer
by: Burk, W.
Published: (2015)

Advances in deep-fat frying of foods /
Published: (2009)

Formulation and characterization of halal palm-based shortening in simulating lard properties for food industry
by: Mohamed Roslan, Nur Illiyin
Published: (2020)

Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread /
by: Artan, Mohamud Yasin.

Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine
by: Mat Sahri, Miskandar
Published: (2002)

Effect of processing parameters on the physical characteristics of palm oil-based table margarine /
by: Miskandar Mat Sahri.

Characteristics of retail refrigerated and non-refrigerated margarines/ fat spreads sold in Malaysia
by: Norazura Aila Mohd Hassim, et al.
Published: (2024)

INDUSALIM - a market-oriented margarine producer in Morocco
by: Mat Rasid Mat Jaais, et al.
Published: (2013)

Development of chitosan-graphene oxide nanocomposite films for active margarine packaging
by: Foong, Han Lyn
Published: (2021)

Edible oil processing /
Published: (2013)

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (1998)

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (2004)

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (2009)

Fats and oils : formulating and processing for applications /
by: O'Brien, Richard D.
Published: (2009)

Gourmet and health-promoting specialty oils /
Published: (2009)

Edible oil processing /
Published: (2000)

Food oils and fats : technology, utilization, and nutrition /
by: Lawson, Harry.
Published: (1995)

Food oils and their uses /
by: Weiss, Theodore J., 1919- .
Published: (1970)

Food oils and their uses /
by: Weiss, Theodore J., 1919-.
Published: (1983)

World oilseeds : chemistry, technology, and utilization /
Published: (1992)

World oilseeds : chemistry, technology, and utilization /
Published: (1992)

Analysis of oilseeds, fats, and fatty foods /
Published: (1991)

Formulation and characterization of halal palm-based shortening in simulating lard properties for food industry /
by: Nur Illiyin Mohamed Roslan,